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Chapali Kebab (Lamb Kebab) Recipe
Made with ground lamb marinated in spiced yogurt mixed with egg and spices and pan-fried
This kebab was brought down to India from Afghanistan. Traveling Pashtuns introduced it to Peshawar region of India. 'Chapali' is a 'sandal' worn on feet. It refers to the shape of the Kebab. In reality, the kebab is 5" long oval shaped and and about ½" thick.
How to make minced meat kebab?
Ingredients
Marinate
1. Ground lamb: 1 pound
2. Salt: 1 teaspoon
3. Minced Garlic: 1 Tablespoon
4. Finely chopped Ginger: 1 Tablespoon
5. Cayenne powder: 1 teaspoon
6. Black Pepper ground: ½ teaspoon
7. Yogurt: ½ Cup hung about 2 hours to reduce moisture
8. Finely chopped scallions: ½ cup
9. Fresh Cilantro Chopped: ¼ cup
Kebab Patty
1. Eggs: 2 Beaten
2. Besan: 2 Tablespoons to 4 Tablespoons
Pan Frying
Ghee
Method
Marinate
Mix all ingredients and marinate the mixture for 4 to 6 hours at room temperature. I put all the ingredients in a food processor and process in pulse mode.
Kebab Patty
Combine marinated mixture, eggs, and Besan. Knead like dough for Chapati.
Form oval shape patties about 5" long and ½" thick. Store in the refrigerator for about 2 hours.
Pan Fry
Pan fry Kebab with Ghee till brown. It will takes about 4 minutes for each side.